Enartis Perlage range for a flawless tirage season.
Sparkling wine production requires meticulous control of fermentation, stability and sensory development. Whether a winery follows the Traditional Method or the Charmat Method, yeast performance, nutrient balance and stabilization tools play a decisive role in shaping the final quality of the wine.
High performance yeasts for exceptional bubbles
The Enartis Perlage range offers targeted solutions designed to support clean fermentations, enhance aromatic expression, improve perlage finesse and ensure long-term stability.
In the Traditional Method, the second fermentation takes place inside the bottle, creating wines with fine and persistent bubbles, structured mouthfeel and complex autolytic notes. To achieve this, the choice of yeast is crucial. EnartisFerm Perlage is specifically selected for its reliability under pressure, resistance to low temperatures and its capacity to generate an elegant and persistent mousse. For producers seeking greater aromatic expression while preserving the technical rigour required by bottle fermentation, EnartisFerm Perlage Fruity offers a more fruit-forward profile, promoting fresh and delicate esters even during long ageing on lees.
Targeted nutrition for confident secondary fermentation
Fermentation success also depends heavily on nutrient management. During tirage, yeasts are in very stressful conditions due to pressure, alcohol and limited nutrient availability. Nutriferm Tirage provides the essential compounds yeasts need to ensure complete and regular secondary fermentation, minimizing the risk of slow or stuck fermentations and contributing to a stable formation of bubbles. For the preparation of pied de cuve, Nutriferm PDC supports healthy yeast growth and helps prevent deviations that may negatively impact the prise de mousse.
Once the second fermentation is complete, wine clarification becomes essential. Clairboutieille P, a bentonite specifically designed for remuage, ensures compact and easily removable lees. This improves efficiency during riddling and contributes to a brilliant, perfectly clear wine after disgorgement.
Protecting freshness, elevating finesse
To further refine the structure and protect the wine during ageing, tannins play a key role. EnartisTan SLI offers antioxidant protection while enhancing foam stability and contributing to a balanced structure. Hideki, with its strong antioxidant capacity, safeguards delicate aromas and maintains freshness throughout the tirage and ageing period, especially in wines where aromatic purity is essential. To improve texture and enhance the finesse of bubbles, Surlì Mousse plays a central role in both methods. This yeast derivative contributes to the stability and persistence of the foam while enriching mouthfeel with a smooth and creamy sensation. Its effect is particularly noticeable in Traditional Method sparkling wines which are being aged for a shorter time on lees.
Sustainable tartrate stabilisation
Finally, stability remains a decisive factor for both production methods. Zenith Perlage provides efficient tartaric stabilisation without the need for cold treatment, preserving freshness, protecting foam integrity and ensuring stability during storage and distribution. It is a strategic tool for wineries seeking to reduce energy consumption while maintaining high-quality standards.
Through specialised yeasts, targeted nutrients, functional yeast derivatives, selective tannins and innovative stabilisers, Enartis Perlage accompanies wineries through every stage of sparkling wine production. Whether the objective is the complexity of the Traditional Method or the aromatic purity of Charmat wines, these solutions offer the technical support needed to achieve a fine, stable and elegant perlage.
More information can be found on our website. Looking for further technical support? Reach out to Jennifer Lincoln at Enartis. Products are locally available through Itasca Wines.
